For a 1¼-inch New York strip steak, plan on about 5 to 6 minutes per side over high, direct heat, then rest it for 3 minutes; thickness and grill temperature can change the timing. This simple grilled strip steak is seasoned with salt and pepper, finished with optional garlic-parsley butter, and best judged with an instant-read thermometer rather than the clock alone.
Ingredients
- 2 boneless New York strip steaks, about 12 oz (340 g) each and 1¼ inches (3 cm) thick
- 1 teaspoon (6 g) kosher salt
- 1 teaspoon (2 g) coarsely ground black pepper
- 1 teaspoon (5 ml) neutral, high-heat cooking oil, such as avocado or canola oil
- 2 tablespoons (28 g) unsalted butter, softened, optional
- 1 small garlic clove, finely grated or minced (about 1 teaspoon/3 g), optional
- 1 tablespoon (4 g) finely chopped fresh parsley, optional
- ½ teaspoon (2.5 ml) lemon juice, optional
Instructions
- Prepare the steaks and optional butter. Pat the steaks dry on all sides with paper towels; a dry surface browns more readily than a wet one. Sprinkle the salt and pepper evenly over both sides and the edges. If using the finishing butter, stir the softened butter with the garlic, parsley, and lemon juice in a small bowl. This preparation takes about 12 minutes. Keep the steaks refrigerated if the grill is not ready; there is no need to leave raw meat sitting out to come to room temperature.
- Preheat the grill. Heat a gas grill with the lid closed or prepare a charcoal grill for a hot direct-heat zone. Allow about 15 minutes for the grill to heat, aiming for roughly 450–500°F (232–260°C) at the cooking surface. Clean the grates with a grill brush, then lightly oil a folded paper towel and wipe the grates using tongs. Keep a cooler or unlit area available in case the outside browns before the middle is done.
- Oil and grill the steaks. Just before cooking, rub the measured oil over the steak surfaces. Set the steaks over direct heat and close the lid. Grill for about 5 to 6 minutes on the first side, then turn with tongs and cook the second side for about 5 to 6 minutes. Avoid pressing down on the steaks: it does not speed cooking in a useful way and can squeeze out juices. If flare-ups occur, move the meat briefly to the cooler zone, then return it to the hot area when the flames settle.
- Check the center with a thermometer. Timing is a guide, not a safety check. Insert an instant-read thermometer horizontally from the side into the thickest part of each steak, avoiding large seams of fat. For whole cuts of beef, the USDA FSIS safe minimum is 145°F (63°C), followed by a 3-minute rest; cook to at least that temperature and verify it with the thermometer. Steak preferences below that temperature are not the USDA safe minimum. If a steak has not reached 145°F (63°C), continue grilling in 1-minute increments and check again. Individual steaks may finish at different times, so check each one separately.
- Rest and serve. Transfer the steaks to a clean plate or cutting board and rest for 3 minutes before slicing or serving. The rest is part of the safe minimum guidance and gives the juices time to settle. If you made the garlic-parsley butter, add a small pat to each hot steak just before serving. Slice across the grain for easier-to-chew pieces, or serve the steaks whole.
Tips
- Use thickness, not weight alone, to estimate time. The recipe timing is for steaks about 1¼ inches (3 cm) thick. A 1-inch (2.5 cm) steak may finish sooner, while a steak close to 1½ inches (4 cm) may need longer. Start checking early and let the thermometer determine when to take each steak off the grill.
- Set up two heat zones. A hot zone creates browning; a cooler zone gives you a safe place to move the steaks if fat drips cause flames or the exterior is darkening too quickly. With charcoal, bank the coals to one side. On a gas grill, leave one burner off or set it low.
- Adjust the seasoning if needed. Fine table salt is denser than kosher salt, so use about ½ teaspoon (3 g) table salt in place of the 1 teaspoon (6 g) kosher salt. The taste will be similar, but measuring the same spoonful of fine salt can make the steak too salty. For a dairy-free finish, skip the butter or use a plant-based butter suitable for melting.
- Do not rely on grill marks or color. Dark stripes and a browned exterior do not tell you the temperature at the center. Keep a clean instant-read thermometer nearby, and wash hands, plates, and utensils that touch raw steak before using them with cooked food.
Serving Suggestions
Serve each steak whole with the optional herb butter, or slice it across the grain and fan the slices on a warm platter. Grilled strip steak pairs well with baked or grilled potatoes, crisp green salad, roasted seasonal vegetables, corn on the cob, or a simple tomato salad. A sharp, acidic side—such as lemon-dressed greens or vinegar slaw—balances the richness of the beef. For a relaxed dinner, put the sliced steak on a board with bread and vegetables so everyone can serve themselves.
If you are serving several people, slice the meat only after its rest and keep any juices on the board to spoon over the slices. Season side dishes to taste rather than adding extra salt to the steak at the table; the steak already has salt in its crust. Chimichurri, prepared horseradish, or a little mustard can be offered separately for people who want a brighter or sharper accompaniment.
Variations
Simple steakhouse style: Leave out the garlic, parsley, and lemon, and finish each steak with a small pat of plain butter and a few turns of black pepper. The butter melts into the browned surface without changing the grilling method.
Smoky spice rub: Replace the black pepper with ½ teaspoon (1 g) smoked paprika and ¼ teaspoon (0.5 g) ground cumin, keeping the salt. The result has a warm, smoky flavor; use a light coating so the spices do not burn over direct heat.
Herb and citrus finish: Mix the softened butter with parsley and lemon zest instead of lemon juice, or add finely chopped chives. This gives the topping a fresh, fragrant finish. For a dairy-free option, omit the butter and serve with a spoonful of olive oil mixed with chopped herbs and lemon.
Different cuts: This method also works for similarly thick boneless top sirloin, though the flavor and tenderness will differ. Bone-in strip steaks can take longer and may cook unevenly near the bone, so check the thickest meat with a thermometer and do not use the time for a boneless steak as a guarantee.
Storage and Reheating
Refrigerate cooked steak within 2 hours of grilling, in a shallow airtight container. It keeps for 3 to 4 days in the refrigerator. Store the steak separately from fresh salad or other ready-to-eat foods, and refrigerate leftover garlic butter promptly as well. For longer storage, freeze the steak in a well-sealed freezer-safe container; for best quality, use it within about 2 to 3 months. Thaw frozen steak in the refrigerator, not on the counter.
Reheating can make steak less tender, so warm only the portion you plan to eat. For a gentle method, place slices in a covered skillet with a teaspoon or two of water or broth over low heat, turning until hot throughout. You can also microwave slices in short bursts under a cover, rearranging them between bursts. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check with a food thermometer. Leftover steak is also good cold, thinly sliced into a salad or sandwich, as long as it has been stored safely.
Frequently Asked Questions
How long does strip steak take on a gas grill?
For a 1¼-inch (3 cm) steak on a properly preheated, hot gas grill, allow roughly 10 to 12 minutes total, turning once. Grill design, weather, and the steak’s starting temperature affect the result, so begin checking with a thermometer around the 9-minute mark and continue as needed.
How long should I grill a 1-inch strip steak?
A 1-inch (2.5 cm) steak often takes about 4 to 5 minutes per side over high direct heat, but it can reach its target sooner on a very hot grill. Check the center rather than assuming the same timing applies to every steak. The USDA FSIS safe minimum for whole beef cuts is 145°F (63°C), followed by a 3-minute rest.
Should I close the grill lid while cooking steak?
Yes, closing the lid helps maintain steady heat and cooks the steak more evenly. Keep the lid closed for most of each side, opening it to turn the steaks and check their progress. If the grill is producing large flare-ups, move the steak to the cooler zone and wait for the flames to subside.
How often should I flip strip steak?
One turn halfway through cooking is a straightforward approach for this recipe. You can turn the steak more often if that helps manage hot spots, but frequent flipping is not necessary. Use tongs rather than a fork so you do not pierce the meat, and rely on internal temperature rather than the number of turns.
Can I grill strip steak from frozen?
For the most even cooking, thaw the steak in the refrigerator before grilling, then pat it dry and season it. A frozen center can leave the exterior overcooked before the middle reaches a safe temperature. Never thaw steak on the counter; if you use a microwave to thaw it, cook it immediately afterward.
Why is my grilled strip steak tough?
Common causes include cooking it well beyond the preferred texture, cutting with the grain, or choosing a steak with little marbling. A thermometer helps prevent accidental overcooking, and slicing across the grain shortens the muscle fibers for each bite. Also allow the steak to rest for 3 minutes before cutting, as directed in this recipe.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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